KR101404457B1 - Method for producing mixed beverage with increased antioxidant ability comprising hot water extract of dropwort and maesaengi - Google Patents

Abstract

The present invention relates to a manufacturing method of mixed beverages with increased antioxidant ability comprising a step of mixing and manufacturing hot water extracts of water parsley and seaweed fulvescens and mixed beverages manufactured by the same. Mixed beverages containing the hot water extracts of water parsley and seaweed fulvescens are obtained from natural materials without cytotoxicity and have excellent antioxidant effects which can protect body from various oxidative stress. Therefore, the present invention is a beverage having enhanced antioxidant ability and satisfying chewing texture and preferences, thereby being industrially effective.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an antioxidant-enhanced mixed beverage containing hot water extract,

The present invention relates to a mixed beverage having enhanced antioxidant activity, comprising a water-in-oil extract of hot water and a hot water extract of a hot water extract, and more particularly to a mixed beverage in which an antioxidant-enhanced mixed beverage comprising a step of mixing water- And a mixed beverage having enhanced antioxidant ability produced by the method.

Recently, modern people have been suffering from various diseases such as liver disease, gastritis, pancreatitis, hypertension, esophagitis, diabetes, and heart disease due to their self-immunity due to environmental pollution, irregular eating, stress, frequent drinking, lack of exercise and chronic fatigue due to rapid industrial development The proportion of diseases caused by diseases such as cancer caused by environmental toxic substances, vascular diseases, lifestyle-related diseases is increasing rapidly. As a way of solving these factors, there is an increasing tendency for natural health foods to consider nutrition, palatability, hygiene, and functional aspects rather than simply eating. In addition, the market for beverages enjoyed as a favorite food tends to purchase health beverages rather than carbonated beverages, and the market for health beverages is expanding. Currently, health drinks are marketed as dietary beverages for weight control, ionic drinks for supplying water and electrolytes, collagen drinks for skin care and anti-aging, and hangover drinks for hangover, And to develop a health drink that meets the needs of consumers.

Seaweed is widely known as an alkaline health food. In recent years, various physiological functions such as controlling constipation, obesity, and cholesterol have been revealed and their consumption has been greatly increased. In particular, the alkali ions of algae are combined with acid waste products in the body to help metabolism actively, while building their own defense system in the harsh marine environment, thereby eliminating toxicities that can be secondary to the human body, And is capable of adsorbing and discharging harmful substances such as heavy metals. In addition, they are attracting attention as a health functional food containing a component exhibiting a specific physiological activity, and thus their intake is greatly increased. Capsosiphon fulvescens grows in the upper part of the intertidal zone in the clean coast of South coast of Korea and breeds from April to May from mid November but is very sensitive to environmental pollution, Limited green algae. It has been known that mashii contains crude protein and various minerals in comparison with other seaweeds. Basic studies on life history and ecology have been carried out in this study, and studies on some physiological activities have recently been conducted (Cho et al ., 2010 J Med Food 13, 1232-1239).

Dropwort, Oenanthe javanica ) is a perennial herbaceous plant of the mountain type, and it is naturally grown throughout Korea and widely distributed and cultivated in the region ranging from the subarctic to the tropics such as China and Japan. It is known that buttercups are effective in preventing constipation and eliminating hangover after drinking. Major components are moisture 94.9%, protein 2.1%, carbohydrate 1.5%, vitamin A and B ₁ , as well as vitamin B ₂ and C, Inorganic components such as phosphorus and iron are also contained evenly (Kim JK 1984 Namsangdang Seoul Korea p 244). Studies on the parsley include studies on morphological characteristics and phylogenetic classification, studies on the activity of persicarin in alcoholic metabolism related enzymes, studies on antimutagenic effect and suppression of mutant induction in parsley .

Fucoidan is a polysaccharide contained in viscous polysaccharide which is a cell wall component of brown algae (seaweed, kelp, tar, rhubarb, gomphi, kotte). It is a polysaccharide containing 3 ~ 4% of dry weight of kelp (Park et al., 2007 J Biotechnol Bioeng 4, 265-269). Fucoidan varies in average molecular weight from 100,000 to 2,000,000 Da depending on harvesting time and species of brown algae. Fucose content and sulfate content differ significantly in fucoidan bioactivity.

In the present invention, healthful mixed beverages were prepared and tested for their antioxidative activity by using a variety of physiological active ingredients such as parsley, mackerel and fucoidan.

Korean Patent No. 0834870 discloses a method for producing a mushroom extract and a health food using the same, and Korean Patent Publication No. 2009-0055420 discloses a method for evaluating the quality of mushroom and a method for evaluating the quality of the mushroom containing the mushroom extract , But there is no description about the mixed beverage in which the antioxidant ability of the present invention containing the hot water extract of Millard and the hot water extract of the present invention is enhanced.

The present invention has been made in view of the above-described needs. The present invention confirms the antioxidative activity of hot water extract and fucoidan of buttercups and moths and the physicochemical quality properties of mixed beverages prepared by mixing buttercups and herbal hot water extracts and fucoidan , The antioxidant properties were optimized and the optimum mixing ratio of the lyophilized powder of parsley and hot water extract was determined in consideration of the sensory characteristics and the present invention was completed by producing a mixed beverage having a high degree of preference and an enhanced antioxidant ability.

In order to solve the above-mentioned problems, the present invention provides a method for producing a mixed beverage having enhanced antioxidant ability, comprising the step of mixing the hot water extract with water extract and the hot water extract.

In addition, the present invention provides a mixed beverage having enhanced antioxidative ability produced by the above-described method.

The mixed beverage containing the buttercup and herbal hot water extract of the present invention is a material obtained from a natural material and has no cytotoxicity and is excellent in antioxidative effect for protecting the body from various oxidative stress. Therefore, the mixed beverage containing the buttercups and herbal hot water extracts of the present invention is a beverage which can enhance the antioxidant ability and satisfy the texture and the degree of preference, and therefore, it is considered industrially useful.

Figure 1 shows the electron donating ability and ABTS radical scavenging ability of buttercups, marigolds, fucoidan and parsley blue. The values were expressed as the mean ± standard deviation of the three repeated test values. Bars / mean values with different characters indicate significant differences (p <0.05).
FIG. 2 shows superoxide dismutase (SOD) -like activity and xanthine oxidase inhibitory activity of buttercups, moths, fucoidan, and parsley blue. The values were expressed as the mean ± standard deviation of the three repeated test values. Bars / mean values with different characters indicate significant differences (p <0.05).

In order to accomplish the object of the present invention, the present invention provides a method for preparing a mixed beverage having enhanced antioxidant ability, comprising the step of mixing the hot water extract with water extract and the hot water extract.

In the production method according to an embodiment of the present invention, the hot-water extract may be extracted from the lyophilized dried or dried lobster or millet by adding distilled water at 75 to 85 ° C for 2 to 4 hours, preferably lyophilized Distilled water at a ratio of 1:10 (w / v) was added to the parsley and the mixture was repeated three times at 80 ° C for 3 hours. Distilled water was added to the lyophilized liquor at a ratio of 1:25 (w / v) , But it is not limited thereto.

The term "extract" in the present invention refers to an active ingredient isolated from a natural product. The extract may be obtained by an extraction process using water, an organic solvent, or a mixed solvent thereof. Lt; RTI ID = 0.0 &gt; formulated &lt; / RTI &gt; The extracted liquid can be used directly or by concentrating and / or drying. In the case of extraction using an organic solvent, an organic solvent such as methanol, ethanol, isopropanol, butanol, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, dichloromethane, N, (DMSO), 1,3-butylene glycol, propylene glycol, or a mixed solvent thereof, and may be extracted at room temperature or with heating under conditions where the active ingredient is not destroyed or minimized. Depending on the organic solvent to be extracted, the degree of extraction and the degree of loss of the active ingredient in the medicinal product may differ. Therefore, an appropriate organic solvent should be selected and used. The extraction method is not particularly limited, and examples thereof include hot water extraction, cold extraction, ultrasonic extraction, and reflux extraction.

The solvent extract may further comprise a step of filtering the extract to remove suspended solid particles. Ultrafiltration, freeze filtration, centrifugation or the like may be used, but the present invention is not limited thereto.

When the extract is concentrated, methods such as concentration under reduced pressure and reverse osmosis can be used. The post-concentration drying step includes, but is not limited to, freeze drying, vacuum drying, hot air drying, spray drying, vacuum drying, foam drying, high frequency drying, infrared drying and the like.

In the manufacturing method according to an embodiment of the present invention, the mixed beverage preferably comprises 1.0 to 2.0 parts by weight of powdered ground powder, 0.4 to 0.6 part by weight of powdery mildew, and 0.4 to 0.6 part by weight of fucoidan powder as an effective ingredient per 100 parts by weight of mixed drink And more preferably, it can be prepared by mixing 1.0 part by weight of powdered mallow powder, 0.5 part by weight of granulated powder and 0.5 part by weight of fucoidan powder as an effective ingredient per 100 parts by weight of the mixed drink, but is not limited thereto. When various sweeteners, acidulants and flavors are added, 1.0 to 2.0 parts by weight of powdery mallow, 0.4 to 0.6 part by weight of powdery moss, 0.4 to 0.6 part by weight of fucoidan powder and 4 to 6 parts by weight of fructooligosaccharide per 100 parts by weight of mixed drinks 4 to 6 parts by weight of liquid fructose, 0.5 to 1.5 parts by weight of apple concentrate, 0.3 to 0.5 parts by weight of citric acid, 0.02 to 0.04 part by weight of ascorbic acid and 0.04 to 0.06 part by weight of mixed and purified water, , But is not limited thereto.

In the production process according to an embodiment of the present invention, the mixed beverage is preferably

(a) lyophilizing and pulverizing each of the parsley and lemon juice;

(b) distilled water was added to the millet and the granulated product of step (a) at a ratio of 1: 9 to 1:11 (w / v) and 1:24 to 1:26 (w / v) 85 ° C for 2 to 4 hours;

(c) concentrating each of the water-in-oil extract and hot water extract of step (b) in the step (b) under reduced pressure, followed by lyophilization; And

(d) 1.0 to 2.0 parts by weight of lyophilized buttercup powder of the step (c), 0.4 to 0.6 parts by weight of the granulated powder and 0.4 to 0.6 part by weight of the fucoidan powder per 100 parts by weight of the mixed drink,

Most preferably,

(a) lyophilizing and pulverizing each of the parsley and lemon juice;

(b) adding distilled water at a ratio of 1:10 (w / v) and 1:25 (w / v) to each of the parsley and millet of step (a) for 3 hours at 80 ° C;

(c) concentrating each of the water-in-oil extract and hot water extract of step (b) in the step (b) under reduced pressure, followed by lyophilization; And

(d) mixing 1.0 part by weight of the lyophilized powdered buttercups of the step (c), 0.5 part by weight of the granulated powder and 0.5 part by weight of the fucoidan powder per 100 parts by weight of the mixed drink.

The present invention also provides a mixed beverage having enhanced antioxidant ability produced by the above production method.

In case of using the hot water extract of Buttercups and the hot water extract of hot water of the present invention as a beverage additive, the hot water extract of Ranunculus hot water and the hot water extract of hot water of the present invention may be directly added or used together with other beverage or beverage ingredients, . The amount of the active ingredient to be mixed can be suitably determined according to the purpose of use (prevention, health or therapeutic treatment). Generally, the water-in-oil lotion extract and the hot water extract of the present invention are added in an amount of not more than 15 parts by weight, preferably not more than 10 parts by weight based on the raw material. However, in the case of long-term consumption intended for health and hygiene purposes or for health control purposes, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount exceeding the above range .

There is no particular limitation on the kind of the drink. Preferably, the beverage, the tea, the drink, the alcoholic beverage, and the vitamin complex are included in the beverage, tea, and health food in the conventional sense.

The mixed beverage of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 ml of the composition of the present invention.

In addition to the above, the active ingredient of the present invention may contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, , A carbonating agent used in carbonated drinks, and the like. In addition, the active ingredient of the present invention may contain flesh for the production of natural fruit juice, fruit juice beverage and vegetable beverage. These components may be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the active ingredient of the present invention.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Materials and methods

1) Materials

The seeds ( Capsosiphon fulvecens ) used in the present invention were Wando Mountain, Jeollanam Province, and Oenanthe javanica ) was purchased from Gyeongbuk Hae Yang and Fucoidan (Korea Food and Drug Co., Ltd.) was a product of waxy sporophyll as a raw material. The standard was a product with a molecular weight of 72KDa and a purity of 95.4% It was supplied by the union corporation.

2) Preparation of extract

The lyophilized powder of hot water extract was washed three times with fresh water, lyophilized, and then pulverized. Then, 15 L of distilled water was added to 600 g of the crushed product, and the mixture was stirred and extracted at 80 DEG C for 3 hours. The extract was filtered and concentrated under reduced pressure using a rotary vacuum evaporator (Eyela N-1N), followed by lyophilization of the dried lyophilized powder using a freeze dryer (FD SFDSM12, Samwon, Korea).

The lyophilized powder of the water extract of the buttercup water extract was prepared by washing and finely grinding the edible parts (leaves and stems) of the buttercups, followed by lyophilization. Thereafter, a reflux condenser was attached, and distilled water was added to the pulverized powder at a ratio of 1:10 (w: v), and the mixture was repeatedly extracted three times at 80 ° C for 3 hours. The extract was filtered, concentrated under reduced pressure, and then lyophilized to prepare a buttercup powder.

3) Polyphenol content measurement

The total polyphenol content was determined by adding 2 μl of 2% sodium carbonate and 100 μl of a 50% Folin-Ciocalteu reagent to 100 μl of the sample according to the method of Dewanto et al. (2002 J Agric Food Chem 50, 3010-3014) The absorbance was measured at 720 nm and the content was calculated by the calibration curve of gallic acid (Sigma-Aldrich Co., USA).

4) Measurement of flavonoid content

Total flavonoid content was determined by adding 0.15 ml of 5% sodium nitrite to 1 ml of the sample according to the method of Saleh et al. (Saleh et al., 2009 Food Chem 114, 1271-1277) 0.3 ml of aluminum chloride was added, and the mixture was allowed to stand at 25 DEG C for 5 minutes. After 5 minutes, 1 ml of 1N NaOH was added, and the absorbance was measured at 510 nm after vortexing. The content was calculated by the calibration curve of rutin hydrate (Sigma-Aldrich Co., USA).

5) Electron donating activity ( electron donating ability )

According to the method of Blois (Blois MS, 1958 Nature 26, 1199-1200), 0.8 ml of 0.4 mM DPPH (1,1-diphenyl-2-picryl-hydrazyl) solution was added to 0.2 ml of the sample and vortexed for 10 minutes . The absorbance was then measured at 525 nm and the activity was calculated by calculating electron donating ability (%) = 100 - [(sample OD / control OD) x 100].

6) ABTS Radical Scatters ( radical scavenging ability ) Measure

Azo-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt according to the method of Re et al. (Re R, 1999 Free Radic Biol Med 26, 1231-1237) mM potassium persulfate were mixed and allowed to stand at room temperature and in a dark place for 24 hours to form radicals. The ABTS solution was diluted with PBS buffer (pH 7.4) so that the absorbance was 0.700 ± 0.030 at 732 nm immediately before the experiment. 50 μl of the sample was added to 950 μl of the diluted solution, reacted in the dark for 10 minutes, and the absorbance was measured at 732 nm. The activity was calculated by the formula ABTS radical scavenging ability (%) = 100 - [(sample OD / control OD) x 100].

7) SOD ( Superoxide dismutase ) Similar activity  Measure

According to the method of Marklund et al. (1974 Eur J Biol Chem. 47, 468-474), 3 ml of a Tris-HCl buffer adjusted to pH 8.5 and 200 μl of 7.2 mM pyrogallol were added to 200 μl of a sample And the mixture was reacted at 25 DEG C for 10 minutes. The reaction was then stopped by adding 1 ml of 1N HCl and the absorbance at 420 nm was measured. The activity was calculated by the formula SOD-like activity,% = 100 - [(sample OD / control OD) x 100].

8) Xanthine  Oxidase ( Xanthine oxidase ) Inhibition activity measurement

0.2 ml of 2 mM xanthine substrate solution was added to 0.1 ml of a sample and 0.6 ml of 0.1 M PBS (pH 7.5) according to the method of Stirpe et al. (Stirpe et al., 1969 J Biol Chem 244, 3855-3862) 0.1 ml of enzyme (xanthine oxidase, 0.2 U / ml) was added. Thereafter, the reaction was carried out at 37 ° C for 15 minutes, 1 ml of 1N HCl was added to terminate the reaction, and the amount of uric acid produced in the reaction solution was measured by absorbance at 292 nm. The activity was calculated by the formula xanthine oxidase inhibitory activity (%) = 100 - [(sample OD / control OD) x 100].

9) Manufacture of mixed drinks

Preparation of mixed beverages was made by varying the blending ratio of lyophilized powder of dried water extract and dried water extract of Ranunculus and mallow, and the mixing ratio of mixed beverage is shown in Table 1. The added concentration of lyophilized powder obtained by adding lyophilized powder and fucoidan mixed with hot water extract of corn steep liquor was 1.0% and 2.0% at 0.5%, 1.0% and 2.0% Dried fruit powder and fucoidan were added to the mixed beverage and fructooligosaccharide. The concentrations of added freeze - dried powder and fucoidan were 0.3%, 0.5% and 1.0% Sample 1 to Sample 8). All subsequent experiments were conducted using mixed beverages of Samples 1 to 8.

Fructo-oligosaccharide, liquid fructose, and apple concentrate were used as sweeteners. Citric acid and ascorbic acid were used as acidulants. Flavor mix flavor was used for acidity. And the final volume was adjusted with distilled water to prepare a mixed drink.

10) Soluble solids measurement

The content of soluble solids was measured using a digital sugar meter (PR-201, ATAGO, Japan), taking a portion of the sample.

11) pH  And pH measurement

The pH of the beverage was measured using a pH meter (Toledo Gmbh HG53, Switzerland) and the titratable acidity was neutralized to pH 8.3 with 0.1 N NaOH by the AOAC method and the number of ml of 0.1N NaOH solution Was converted into acetic acid.

12) Chromaticity measurement

L * (lightness, brightness), a * (redness, redness), b * (yellowness, yellowness) and L * (lightness) were measured by a Hunter scale using a colorimeter (Chromameter CR-200 Minolta, Tokyo, Japan) ΔE (total color difference), and ΔE is based on the L, a, and b values of the initial sample.

13) Sensory evaluation

The sensory quality evaluation was evaluated by color scale, tasted, flavor, and acceptability according to the 5 point scale method which could be a quality index. Graduated students and undergraduates at the Department of Food Engineering, Catholic University of Daegu 15 .

Example  One. The total polyphenol and flavonoid content of the material

Phenolic substances are one of the many phytochemicals present in plants and are widely distributed in various foods. Several phenolic hydroxyl groups capable of accepting free radicals are bonded, It has various physiological functions such as antioxidation, antibacterial and anticancer, and can act as a natural antioxidant.

Table 2 shows the total polyphenol and flavonoid contents of the lyophilized powder, fucoidan and mariari chrysanthemum, The total polyphenol contents of the extracts were 23.3mg / g of freeze - dried powder, 6.30mg / g of freeze - dried powder, 4.24mg / g of fucoidan and 3.42mg / g of. The total flavonoid contents of freeze - dried powder of Butterflies were 11.13mg / g, freeze - dried powder of freeze - dried powder was 1.51mg / g, fucoidan was 2.24mg / g, Total polyphenol and flavonoid contents were significantly higher. The lower contents of total polyphenols and flavonoids in parsley were probably due to the change of unstable polyphenols and flavonoid compounds during fermentation and aging.

¹⁾ values are expressed as the mean ± standard deviation of the three repeated test values. The other subscripts (ad) of the column indicate significant differences (p <0.05).

Example  2. ABTS Radical Scatters  And Electron donating ability

Since free radicals in the body react with lipids and proteins to promote the aging of living organisms, studies on natural substances capable of removing them have been actively conducted. Especially, DPPH (1,1-diphenyl-2-picrylhydrazyl) The radical scavenging method is an antioxidant assay using the electron donating ability of an antioxidant and is a method widely used mainly in phenolic structures and aromatic amine compounds. The antioxidative effects of the freeze-dried powder, fucoidan and minaric acid in hot water extracts of Cichoraceae L. and Maddiei were expressed as the electron donating ability by measuring the degree of DPPH radical elimination, and the radical scavenging ability of ABTS was measured by another radical scavenging ability (FIG. 1) .

In the case of the electron donating ability, the freeze-dried powder of the water extract of Munari hot water extract was 99.29%, 14.88% of the freeze-dried powder of the hot water extract, 9.65% of fucoidan and 5.45% %, 53.77%, 27.83%, and 15.98%, respectively, and the electron donating ability and ABTS radical scavenging activity were significantly higher in the lyophilized powders of hot water extract. These results were in line with the results of total polyphenol content and flavonoid content.

Example  3. SOD Similar activity  And Xanthine  Oxidase Inhibition

The results of measuring the SOD-like activity and the xanthine oxidase inhibitory activity of the lyophilized powder, fucoidan and minarich blue of the hot-water extract of buttercups and moths were shown in Fig. Superoxide dismutase (SOD) is an antioxidant enzyme involved in the function of converting active oxygen, which is harmful to cells, into hydrogen peroxide and converting it into harmless water molecules and oxygen molecules by catalase to protect the living body from active oxygen. However, since SOD is a relatively high molecular weight protein, it is weak to heat and alkali. Therefore, SOD is a low-molecular substance that can compensate for such disadvantages.

The SOD - like activity of the freeze - dried powder of Fusarium oxysporum fructus, Fusarium oxysporum fructus, and Fusarium oxysporum fructus was similar to that of ABTS radical scavenging activity, but the total polyphenol and flavonoid content, The highest activity was 13.57% in dry powder, followed by 11.18% in freeze - dried powder. The inhibitory effect of xanthine oxidase was 86.81% in freeze - dried powder, 67.99% in fucoidan, 24.8% in freeze - dried powder, and 13.54% in parsley.

Example  4. Mixed drink pH , Titratable acidity, soluble solids and chromaticity

The results of measurement of pH, titrable acidity, and soluble solid content of mixed beverages prepared by varying the addition ratio of lyophilized powder and parsley blue in hot water extracts of millet Table 3 shows the results.

The pH of the mixed beverage ranged from 2.60 to 3.12, and it was around pH 3.00. It was found that the mixed beverage was slightly increased as the addition amount of the lyophilized powder and the water - The pH was measured higher than the control.

The titratable acidity of the mixed beverage ranged from 0.68 to 0.90%. The titratable acidity of the mixed beverages decreased with increasing the amount of freeze - dried powder and. There was no significant difference in beverage. Soluble solids ranged from 11.53 to 15.87 ° Brix.

The content of soluble solids in mixed beverages tended to increase slightly depending on the added concentration of the ingredients. Overall, the content of soluble solids in mixed beverages was high in mixed beverages prepared by adding freeze - dried powder of parsley hot water extract and parsley. These results are believed to be due to the differences in sugar content and organic acid content in the different powders used in the mixed beverage and in the parsley.

On the other hand, L (lightness) value of lightness of the mixed beverage (Table 4) was 35.76 ~ 69.01, and decreased as the amount of added material increased. Especially, L value was lowest in mixed beverage with addition of lyophilized powder of hot water extract. The value of a (redness) indicating the degree of redness was -0.73 ~ 2.97. The value of a was increased according to the added concentration of the material, and it was high in the mixed beverage containing hot water extract of lyophilized powder. The yellowness value of yellowness was 6.15 ~ 19.80. The highest value was found in the mixed beverage containing 2.0% (sample 3) concentration of freeze - dried powder. In contrast to L value, the values of a and b tend to increase with increasing amount of powder. As a result, it was judged to be suitable for the quality characteristics to be provided as a general beverage, and it was confirmed to be stable.

¹⁾ values are expressed as the mean ± standard deviation of the three repeated test values. The other subscripts of the column (af) indicate a significant difference (p <0.05).

¹⁾ values are expressed as the mean ± standard deviation of the three repeated test values. The other subscripts (ae) of the column represent a significant difference (p <0.05).

Example  5. Antioxidant properties of mixed drinks

Table 5 and Table 6 show the results of the antioxidative properties of the mixed beverage prepared by varying the addition ratio of the lyophilized powder of hot water extract of Mt.

Total polyphenol content and flavonoid content increased with increasing total amount of freeze-dried powder of hot water extract of parsley and mungbean (Table 5) There was no. The total polyphenol and flavonoid contents were higher in the mixed beverages with the addition of freeze - dried powder than the freeze - dried powder of hot water extract.

Both the electron donating ability and the ABTS radical scavenging ability of the mixed beverage (Table 6) were found to increase with increasing concentration of the material. In the case of electron donating ability, the highest activity was obtained in 90.28% of the mixed beverage (sample 3) with added freeze-dried powder of extract of hot water extract, followed by the freeze-dried powder of hot water extract and mixed drink with buttercup flavor. ABTS radical scavenging activity was also similar to total polyphenol content, flavoid content and electron donating ability. These results indicate that the total polyphenol content increases and the antioxidant capacity increases. If the electron donating ability is high, the elimination ability against other radicals will be high.

¹⁾ values are expressed as the mean ± standard deviation of the three repeated test values. The other subscripts of the column (af) indicate a significant difference (p <0.05).

¹⁾ values are expressed as the mean ± standard deviation of the three repeated test values. The other subscripts (ag) of the column represent a significant difference (p <0.05).

Example  6. Sensory properties of mixed drinks

Table 7 shows the sensory properties of the mixed beverages prepared by varying the addition ratio of the lyophilized powder of buttercup and hot water extract and the buttermilk blue. The color of the mixed beverage was 1.40 ~ 4.00. The highest color score was obtained in the 0.5% freeze - dried powder added group (Sample 1). The flavor of beverage was evaluated to be good in the mixed beverage made by adding buttercone blue. The flavor of the mixed beverage showed similar tendency to that of the flavor. It was 1.90 at the concentration of the lyophilized powder of the hot-water extract of 2.0% (sample 5) and 1.90 at the same concentration of the lyophilized powder of the water extract . Especially, in the case of mixed beverages prepared by increasing the concentration of mash, the overall acceptability was evaluated to be low in all evaluation intervals. The overall acceptability was 2.00 ~ 3.73, and 3.70 and 3.73 in the 1.0% addition of lanolin powder extract (sample 2) and the addition of 0.5% of parsley (sample 7), respectively.

Therefore, the final blending ratio of the mixed beverages prepared by adding the freeze-dried powder of the buttercream and the hot water extract of the seeds and the buttermilk blue to the mixture was close to the physicochemical quality characteristic of the beverage, and the freeze- The condition (sample 2) in which 1.0% of the powder and 0.5% of the hot water extract of the mash were mixed was determined as the optimum mixing ratio.

¹⁾ values are expressed as the mean ± standard deviation of the three repeated test values. The other subscripts (ad) of the column indicate significant differences (p <0.05).

Claims (4)

(a) lyophilizing and pulverizing each of the parsley and lemon juice;
(b) distilled water was added to the millet and the granulated product of step (a) at a ratio of 1: 9 to 1:11 (w / v) and 1:24 to 1:26 (w / v) 85 ° C for 2 to 4 hours;
(c) concentrating each of the water-in-oil extract and hot water extract of step (b) in the step (b) under reduced pressure, followed by lyophilization; And
(d) 1.0 to 2.0 parts by weight of the lyophilized pasty powder of the step (c), 0.4 to 0.6 parts by weight of the granulated powder, and 0.4 to 0.6 part by weight of the fucoidan powder are mixed as an active ingredient per 100 parts by weight of the mixed drink Wherein the antioxidant activity is enhanced. delete [3] The method of claim 1, wherein the step (d) comprises: adding 1.0 to 2.0 parts by weight of the lyophilized powder of farinaceous powder of step (c), 0.4 to 0.6 part by weight of mash powder, 0.4 to 0.6 part by weight of fucoidan powder, 4 to 6 parts by weight of fructooligosaccharide, 4 to 6 parts by weight of liquid fructose, 0.5 to 1.5 parts by weight of apple concentrate, 0.3 to 0.5 parts by weight of citric acid, 0.02 to 0.04 part by weight of ascorbic acid and 0.04 to 0.06 part by weight of a mixture &Lt; / RTI &gt; wherein the antioxidant activity is enhanced. An antioxidant-enhanced mixed beverage produced by the method of any one of claims 1 to 3.

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